On Monday, Dec. 22, Tucson Foodie, chef Matt Love, and Lindy’s on 4th will host “Navidad y Nopales,” a five-course holiday dinner and Sonoran solstice culinary celebration. The event team also includes chefs Christian Padilla, Pablo Valencia, Gaby Maciel, and Lindy Reilly along with Leslie Patrick and Michael Chavez.
Also, doors open at 6 p.m., and dinner starts at 6:30 p.m. Tickets include three to four local wine or mocktail pairings. Tucson Foodie members pay $105, and general admission costs $120.
Menu
- WELCOME HOLIDAY SPRITZER / Sunset Ride Vineyards “Sonoita Sparkle” – A 100% Estate Cabernet Sauvignon Rosé ‘Pet Nat’ from the Sonoita AVA with Cava and sparkling cider and festive garnish
- Course 1: Green chile corn conchitas, camembert filling, prickly pear cranberry fluid gel, hibiscus flowers
2024 Laramita Cellars Rose’ – Willcox AVA 74% Cinsault / 13% Petit Manseng / 9% Malvasia Bianca / 2% Sangiovese / 2% Primitivo - Course 2: Esquite mousse stuffed squash blossoms, maseca tempura batter, smoked black bean spread, paprika
Callaghan Vineyard Arizona “La Osa Blanco” 2023 Estate Grown Sonoita AVA - Course 3: Creamy mashed yucca, tortilla breaded nopales, chorizo rojo demi-glaze
Twisted Union Wine Company 2022 Blaufrankisch McNeal AZ – Cochise County AZ - Course 4: Mesquite smoke-braised Cornish hen, I’itoi Dijon sauce, tamal foam, pickled cholla bud
Twisted Union Wine Company, 2023 Malbec Cochise County AZ - Course 5: Petite fry bread tossed in burnt cinnamon sugar, white chocolate ganache, candy cane meringue shards
Twisted Union Wine Company Bake Sale 2022 Port Style Dessert Wine
Lindy’s on 4th is located at 500 N. Fourth Ave. For more information, visit the ticket page.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
